Fried Eggs With Sucuk
Turkish-style eggs fried alongside browned, spiced sucuk sausage, with crisp edges and softly cooked yolks.
Instructions
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Step 1
Remove the sucuk casing if necessary, then cut the sausage into rounds about 5 mm thick.
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Step 2
Melt the butter in the frying pan over medium heat. Add the sliced sucuk in a single layer.
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Step 3
Cook the sucuk until it releases some fat and browns on both sides, turning the slices once.
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Step 4
Space the sucuk around the pan and crack the eggs into the open areas, keeping the yolks intact.
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Step 5
Cook over medium heat without stirring until the whites are fully set and the yolks reach the desired firmness.
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Step 6
Remove the pan from the heat and serve the eggs and sucuk immediately.
Nutrition (Estimated)
Food safety
Caution: medium
Cook until the sucuk is thoroughly hot and the egg whites are fully opaque. For higher-risk diners, use pasteurized eggs or cook both whites and yolks until firm. Refrigerate leftovers within 2 hours and reheat thoroughly.
Risk factors
- Raw eggs may contain harmful bacteria.
- Sucuk must be heated thoroughly before serving.
- Hot rendered fat can splatter.
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